|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
Yes
|
Yes |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed baked sandwiches and pepperoni rolls coming directly out of the oven with food temperatures less than 165F. The ingredients in these items are handled without gloves or utensils. CDI- discussion with PIC about designating a separate are for sandwich ingredients if they cannot be heated to at least 165F. VR within 10 days. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed carbon buildup on wing and pizza baking pans/trays. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed one bottle of 'ibuprofen' stored above a food prep. table. CDI- bottle was relocated. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 3 seasoning shaker bottles and 2 plastic containers with unlabeled ingredients in them. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on speed racks in the walk in cooler, the wooden handle of a pronged oven utensil, a shelving rack at the entrance to the kitchen where pizza pans are stored, and on the clean equipment storage shelving above the 3 compartment sink. |